Peach Pie Oatmeal Cookies Recipes

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PEACH COBBLER COOKIES



Peach Cobbler Cookies image

My sister brought me fresh peaches one year, and we decided to make these fruity cookies. They also make fantastic ice cream sandwiches-just put some vanilla ice cream between two cookies for a delicious summer treat! -Anna Miller, Churdan, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped peeled fresh peaches

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

PEACHES AND CREAM OATMEAL COOKIES



Peaches and Cream Oatmeal Cookies image

Provided by Sunny Anderson

Categories     dessert

Time 44m

Yield 20 cookies

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 teaspoon baking soda
Pinch salt
1 stick butter, softened
1/4 cup light brown sugar
1/4 cup dark brown sugar
1/4 cup sugar
1 large egg
1 1/2 cups rolled oats
1/2 cup chopped dried peaches
1/2 cup chopped walnuts
1/2 cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F with the racks in the upper and lower thirds of the oven.
  • In a small bowl, whisk together flour, baking soda, and salt. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing. Slowly add flour mixture, oats, peaches, walnuts, and white chocolate chips. Mix until combined.
  • Line 2 sheet trays with parchment. With wet hands make 20 balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
  • Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.

HEALTHY PEACH OATMEAL BREAKFAST COOKIES



Healthy Peach Oatmeal Breakfast Cookies image

These breakfast cookies are supremely soft and chewy, just like "regular" cookies! They have the sweetness level of muffins (aka about half as sweet as "regular" cookies!), along with plenty of irresistible flavors from the juicy peaches, cozy spices, and sweet almond extract. I actually think they taste SO much better the second day, after they've been refrigerated for 24+ hours. The spices and almond extract taste much stronger and a little sweeter, especially when chilled! Leftover cookies will keep for at least 1 week if stored in an airtight container in the refrigerator. They freeze really well too!

Provided by Amy's Healthy Baking

Categories     Breakfast

Number Of Ingredients 12

1 cup (100g) instant oats
¾ cup (90g) whole wheat or gluten-free* flour
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking powder
¼ tsp salt
1 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp almond extract
¼ cup (60mL) pure maple syrup, room temperature
6 tbsp (90mL) unsweetened vanilla almond milk, room temperature
½ cup (100g) diced peaches ((see Notes!))

Steps:

  • In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, baking powder, and salt. In a separate bowl, stir together the coconut oil or butter, egg, and almond extract. Stir in the maple syrup and milk. Add in the oat mixture, stirring just until incorporated. Gently stir in the peaches. Chill the cookie dough for 30 minutes.
  • Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  • Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ½" thick using a spatula, and smooth out the sides, if desired. (These cookies don't spread at all while baking!) Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

PEACH OATMEAL COOKIES



Peach Oatmeal Cookies image

Lately I've been going crazy with oatmeal cookies, but wanting something less conventional than the old standby. I found these in Best Loved Whole Grain Recipes. How simply sweet! How did I not think of these before?

Provided by MechanicalJen

Categories     Drop Cookies

Time 20m

Yield 36 serving(s)

Number Of Ingredients 11

3/4 cup sugar
3/4 cup brown sugar
2/3 cup butter
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
2 1/2 cups rolled oats
1 1/2 cups peaches, diced
1 cup raisins

Steps:

  • Preheat oven to 350.
  • Beat sugars, butter, eggs and vanilla in large mixing bowl with elextric mixer at medium speed.
  • Combine flour, baking powder and salt in separate bowl. Add to egg mixture and beat at low speed 2 to 3 minutes or until smooth.
  • Stir in oats, peaches and raisins. Drop by tablespoonfuls onto baking sheet.
  • Bake 10 to 15 minutes or until golden.

Nutrition Facts : Calories 121.6, Fat 4.2, SaturatedFat 2.3, Cholesterol 20.8, Sodium 115.6, Carbohydrate 20, Fiber 1.4, Sugar 11.7, Protein 2.2

PEACH PIE OATMEAL COOKIES



Peach Pie Oatmeal Cookies image

These cookies taste just like my grandma's peach pie! They'll stay soft and chewy for at least a week if stored in an airtight container-if they last that long!

Provided by Amy's Healthy Baking

Categories     Dessert

Number Of Ingredients 10

1 cup (100g) instant oats
¾ cup (90g) whole wheat or gluten free* flour
1 ½ tsp ground cinnamon
1 ½ tsp baking powder
¼ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp almond extract
½ cup honey
½ cup (100g) diced peaches

Steps:

  • Whisk together the oats, flour, cinnamon, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and almond extract. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the peaches. Chill for at least 45 minutes.
  • Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  • Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

PEACH OAT COOKIES



Peach Oat Cookies image

I modified the original recipe to create soft and chewy cookies that are good for you. There's not too much sugar in them but lots of oats and fruit.-Rachel Greenawalt Keller, Roanoke, Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 12

1/3 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
1/2 cup each all-purpose flour, whole wheat flour and oat flour
2 teaspoons baking powder
1 teaspoon salt
2-1/2 cups quick-cooking oats
1/2 cup oat bran
1-1/2 cups drained canned sliced peaches in extra-light syrup, chopped
1 cup raisins

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flours, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats and oat bran just until combined. Stir in peaches and raisins. , Drop by rounded tablespoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 9-13 minutes or until edges are lightly browned. Remove to a wire rack to cool.

Nutrition Facts : Calories 120 calories, Fat 3g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 133mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.

CANNED GERMAN PEACH PIE FILLING WITH OATMEAL CRUNCH CRUST



Canned German Peach Pie Filling With Oatmeal Crunch Crust image

I have revised this recipe. Cooks have told me it has been too juicy. When it is time to fill a pie shell,(if you desire) you can peel two apples and add sliced apples to this filling or raisins and nuts if you wish.Sprinkle 1/4 cups flour and 8 dots of butter before adding top crust. If you don't want a top crust,I have added recipe for oatmeal crunch crust.(Due to juicyness of some peaches i have revised this recipe and hope you now do not have any problems with it. Also slice your peaches at least 1/2 inch slices in width or a little more.

Provided by Montana Heart Song

Categories     Dessert

Time 55m

Yield 7 Pints, 28 serving(s)

Number Of Ingredients 15

14 cups fresh sliced peaches, with juice (skins removed)
1 1/2 cups light brown sugar, firmly packed
2 1/2 tablespoons vanilla
2 1/2 tablespoons allspice
4 cups water
2 cups white sugar
1 1/4 cups cornstarch
cold water
1 1/4 cups dry oatmeal
1/2 cup white flour or 1/2 cup rice flour
1/2 cup butter
1/2 teaspoon powdered anise
1/2 cup brown sugar
1/2 teaspoon salt
1/3 cup milk

Steps:

  • In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
  • Set aside.
  • In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
  • Heat the peach mixture until hot, medium heat. Do not burn. Stir.
  • Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
  • Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
  • Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
  • Cook 2 minutes.
  • Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
  • Place in a hot water bath for 15 minutes.
  • Preparation for Oatmeal Crunch Crust:.
  • In medium bowl, add the first six ingredients. Mix well.
  • Sprinkle on the top of the filled pie shell.
  • 10 minutes before end of baking pie, sprinkle milk over the crust.
  • You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.

Nutrition Facts : Calories 227.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 9.1, Sodium 74.3, Carbohydrate 47.7, Fiber 1.9, Sugar 36.7, Protein 1.8

OATMEAL APPLE PIE COOKIES



Oatmeal Apple Pie Cookies image

Perfectly soft and chewy little apple pie tart-like cookies with oatmeal! These little guys took first place at my work cookie contest, so I guess they're pretty good!

Provided by Amy Loveless

Time 2h

Yield 48

Number Of Ingredients 22

1 cup unsalted butter, softened
1 cup white sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
3 cups quick-cooking oats
½ cup chopped walnuts
2 large apples - peeled, cored, and diced
1 tablespoon unsalted butter
1 tablespoon white sugar
1 teaspoon ground cinnamon
2 large egg whites
¼ cup caramel sundae syrup (such as Smucker's®)
1 teaspoon ground cinnamon
1 teaspoon cream of tartar
2 cups powdered sugar, or more to taste
1 tablespoon milk, or more as needed

Steps:

  • Beat butter, sugar, and brown sugar for cookie dough in a bowl with an electric mixer until creamy. Stir in eggs and vanilla.
  • Combine flour, salt, baking soda, cinnamon, and apple pie spice in a separate bowl. Gradually mix into the wet ingredients until incorporated. Mix in oats and walnuts. Cover and chill in the refrigerator for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Set out two 24-cup mini muffin tins. Place paper towels under 2 wire racks.
  • Combine apples, butter, sugar, and cinnamon for filling in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through to distribute the butter, until apples have softened. Transfer to a strainer to drain and cool.
  • Roll chilled dough into walnut-sized balls. Fill each muffin cup with a ball and press down to flatten slightly.
  • Bake in the preheated oven for 10 minutes. Remove and cool for 2 minutes. Press a shot glass down in the middle of each cookie to form it into a cup shape. Transfer from the pan to the prepared wire racks to cool.
  • Put apple filling into the center of each cookie, making sure it's evenly distributed to fill all cookies.
  • Beat egg whites for icing in a glass, metal, or ceramic bowl until foamy. Mix in caramel syrup, cinnamon, and cream of tartar. Gradually mix in 2 cups powdered sugar and mix until it reaches a good drizzling consistency, similar to that of the caramel syrup. Add more powdered sugar if necessary; you don't want it to be so thin that it will run.
  • Drizzle icing over the cookies; it's okay if it melts into the apple filling.
  • Enjoy right away while they're super fresh, or wait until icing hardens, about 3 hours.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 24.3 g, Cholesterol 18.6 mg, Fat 5.5 g, Fiber 1.1 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 90 mg, Sugar 15.1 g

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From lifeloveandsugar.com


7 DELICIOUS PEACH COOKIE RECIPES - BEST BAKING TIPS
First, preheat the oven to 350°. Prepare the cookie sheets with parchment paper. Next, in a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. Similarly in another bowl, whisk flour, cinnamon, cream of …
From bestbakingtips.com


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